Cornbread Sausage Stuffing
Ingredients
The base
-
2
sticks
butter
-
5
stalks
celery, diced
-
1
large
white onion, diced
-
¼
cup
fresh chopped sage
-
2
tablespoons
thyme
-
2
tablespoons
rosemary
-
1
teaspoon
dried parsley
-
1
teaspoon
salt
-
½
teaspoon
pepper
The stuffing
-
16
oz
raw mild Italian sausage
-
9
cups
cornbread, cubed
-
5
cups
white sandwich bread, cubed
-
1
large
egg
-
1
cup
chicken broth
-
1
cup
whole milk
-
½
teaspoon
salt
-
½
teaspoon
pepper
Instructions
- Preheat the oven to 400°F and grease a 9x13 casserole dish.
- Prepare the cornbread according to the package instructions and set aside.
- In a large Dutch oven, melt the butter and add the celery and onions, cooking until softened.
- Stir in the sage, thyme, rosemary, parsley, salt, and pepper, and cook for about 5 minutes.
- Add the sausage to the pot and cook until browned, breaking it into small pieces.
- Turn off the heat and combine the cubed cornbread and white bread in a large bowl.
- Pour the sausage mixture over the bread, then add the egg, broth, milk, salt, and pepper, mixing gently.
- Transfer the mixture to the prepared casserole dish and cover with foil.
- Bake for 30 minutes, then uncover and bake for an additional 30 minutes until golden brown.
- Let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
600mg
Cholesterol
70mg
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